This recipe is special to me because it is the first thing I ever baked, and they're my dad's all time favorite. It's also apparently Walt Disney's recipe, so if you're a nerd like me that makes them even better. But regardless of all of those things, this is a solid and delicious cookie recipe that you'll want to keep.

Makes about 3 dozen cookies

2 cups AP Flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

3/4 tsp cinnamon

1 1/3 cup butter, room temperature

1 1/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

2 T water

1/2 tsp vanilla or 1 vanilla bean, scraped

2 1/2 cups oats

1 1/4 cup raisins

Tip: for juicier and moister raisins, pour boiling hot water over them and let them soak in it for a few minutes. Drain completely and cool.

Combine flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth and then add in both sugars. Cream on medium to high speed for 4-5 minutes, until the butter has turned fluffy and pale. Add in eggs one at a time. Add in the water and the vanilla extract or scraped beans. Scrape the sides and bottom of the bowl to make sure everything is getting mixed in. Slowly, in thirds, start adding the flour mixture. Once it is mixed in, add the oats and raisins and mix slowly just until combined. Scrape into a medium bowl and refrigerate for at least 4 hours or overnight (or freeze for up to 3 months). When ready, preheat the oven to 350 degrees and prepare a baking sheet by lining it with parchment. Using an ice cream scoop or a spoon, scoop out dough balls that are approximately 1 1/2 inches in diameter. Place them on the baking sheet a few inches apart. Bake for 12-14 minutes until golden brown, rotating the pan halfway through (I like to pull my cookies out when they are just barely looking done, because the residual heat means they continue baking slightly after they are out of the oven). Chill completely.